Wash the potato well. If you want you can wash the potato in hot water and cut with skin or peel the skin and cut. Cut the potato into four and make into slice (it will be like half moon). If you want you can cut to thick strips. Pieces should be 3 times thick than potato chips.
Wash the pieces in water so the starch will be removed.
Make paste with besan flour, rice flour, chili, salt, Asafoetida and little water. The paste has to be thick so it can be coated mildly over the potato.
Now heat oil and deep fry the coated potato in less flame then only the potato will be cooked. Drain the oil and put in tissue paper so, excess oil will be removed.
This will be yummy and crisp outside but, soft inside. Try it out surely you will like it.

Take a small pan and heat some oil. Add salt to the urad dal paste (made by grinding it well without adding any water) for making the vada. Now take a spoonful of this paste and put it in the heated oil. Fry well. Remove the vadas into a bowl and keep it aside.
Now heat three teaspoons of oil in a pan. Put mustard seeds and curry leaves. When it splutters, add ginger, garlic, onions and green chilies. Stir a bit. Now add potatoes cut into cubes. Stir and sauté for some time. You may now add coriander powder, chilli powder, garam masala and pepper powder. Stir well.
You may now pour a cup of water. Add salt and stir. Cover the vessel and cook well. When the contents become fully devoid of water, add thick coconut milk. Stir a bit. Now add the vadas. Boil for a while. Mix well and add coriander leaves.
Serve the Koottu curry hot. It goes well with rice dishes.